Alison Roman
Senior food editor, emeritus
Alison Roman is a former senior food editor for Bon Appétit and columnist for the New York Times cooking section. She is the author of bestselling cookbooks Nothing Fancy, Dining In, and Sweet Enough and the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-weekly YouTube series called Home Movies, and the author of a bi-weekly newsletter titled A Newsletter. alisoneroman.com
Seafood Stew for Two
How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
The 3 Kinds of Caramelized Onions Every Home Cook Should Know
Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.
Matcha Doughnuts
Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.
Want to Make Your Own Jams and Pickles? Here Are the Tools You Need to Get Started
A jam is only as good as its mason jar. Here's what we keep in our preserving tool box.
The Dessert World Needed This: Introducing the Banana Split Ice Cream Cake
Meet the banana split ice cream cake. It is important that you two know each other.
Save the Season With Our Guide to Preserving All Your Summer Fruits and Vegetables
Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).
Fermentation 101: How to Make Your Own Kimchi, Hot Sauce, and More
Fermenting produces some of the best flavor—and it's a cinch to do at home.
Make a Batch of Homemade Jam, Because Your Toast Only Deserves the Best
What's bright, sweet, and about to make your toast so much better? A height-of-summer batch of homemade jam.
Dry Your Own Herbs (and Say Goodbye to the Store-Bought Stuff for Good)
Never buy another bottle of musty "Italian Seasoning" again.
Get Ready to Make Some Seriously Awesome Ice Cream
The country's best ice cream shops are dishing out wild flavors—and you can too
Tarragon Cauliflower Pickles
Cutting the cauliflower into florets means the brine will absorb faster.
White Kimchi
Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.
Indian-Spiced Fennel Pickles
Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
Jalapeño-Cilantro Pickled Corn
Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.
Lemon Verbena Sugar
You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
Raspberry-Rose Jam
If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.
Brandied Cherries with Vanilla Bean
Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!